Note: I put a shake or two of cayenne pepper.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels. Combine with cheeses, salad dressing, olives and red peppers. Lightly grease a mini muffin tin and press 1 wrapper in each cup. Brush with oil.
Bake 5 minutes until golden.
Remove from tin. Place on a baking sheet and fill with sausage mixture.
Bake 5 minutes until bubbly.
Makes 4 to 5 dozen.
Cut sausage into appetizer size pieces, about 1/2-inch.
Brown sausage in medium skillet; drain on paper towel.
Drain pineapple; reserve juice.
Combine brown sugar and cornstarch in medium saucepan.
Add soy sauce, vinegar and reserved pineapple juice; stir until well blended.
Cook over medium heat, stirring constantly, until clear and thick.
Add pineapple, green pepper and sausage; heat thoroughly.
Preheat oven to 350\u00b0.
Cook sausage on stove and blot with paper towels to remove grease.
Combine sausage with cheese, dressing, olives and red pepper.
Mix well.
Refrigerate until needed.
Lightly grease mini-muffin tins and press 1/4 cut won ton wrapper into pan.
(It will look almost like a star.)
Brush with oil.
Bake 5 minutes until golden brown.
Cool and remove from tins.
Fill with sausage mixture and place on baking sheet.
Bake 5 minutes until bubbly.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease a mini muffin tin and press 1 wrapper in each cup. Brush with oil.
Bake 5 minutes until golden.
Remove from tins and place on baking sheet.
Fill with sausage mixture. Bake 5 minutes until bubbly.
Makes 4 or 5 dozen.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels. Combine with cheeses, salad dressing, olives and red peppers. Lightly grease a mini muffin tin and press 1 wrapper in each cup. Brush with oil.
Bake 5 minutes until golden.
Remove from tin. Place on a baking sheet and fill with sausage mixture.
Bake 5 minutes until bubbly.
Makes 4 to 5 dozen.
Preheat oven to 350\u00b0.
Blot sausage dry and combine with cheeses, olives, peppers and dressing.
Lightly grease a mini or regular muffin pan and press 1 wrapper in each cup.
Brush lightly with oil.
Bake 5 minutes or until golden.
Remove from tins; place on baking sheet.
Fill with sausage mixture.
Bake 5 minutes, until bubbly.
Makes 4 to 5 dozen.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels and combine with cheeses, dressing and olives.
Lightly grease a mini (or regular) muffin tin and press one wrapper in each cup. Lightly spray with Pam.
Bake 5 minutes, until golden brown. Remove from tins; place on a baking sheet.
Fill with sausage mixture.
Bake 5 minutes until bubbly.
Makes 4 to 5 dozen.
Preheat Oven to 375.
Brown sausage and drain well on paper towels.
Return sausage to skillet and stir in cream cheese until melted.
Remove from heat and cool slightly.
Stir in ranch dressing and sharp cheddar cheese.
Fill scoops with sausage-cheese mixture. Arrange the filled scoops on a cookie sheet or baking pan. For less greasy cups, bake on a wire rack set on top of the cookie sheet.
Bake 8 to 12 minutes, or until cheese is melted and bubbly.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towel and combine with cheese, salad dressing, olives or mushrooms and pepper.
Lightly grease a mini (or regular) muffin tin and press 1 wrapper in each cup.
Brush with oil.
Bake 5 minutes until golden.
Remove from tins.
Place on baking sheet.
Fill with sausage mixture.
Bake 5 minutes until bubbly.
Makes 4 dozen. Very good; time consuming.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels. Combine with cheeses, salad dressing, olives and red pepper. Lightly grease muffin tins and press 1 wrapper in each cup.
Brush lightly with oil.
Bake 5 minutes until golden.
Remove from tins and place on baking sheet.
Fill with sausage mixture.
Bake 5 minutes until bubbly.
Makes 4 to 5 dozen.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease miniature (or regular) muffin tin and press 1 wrapper in each cup.
Brush with oil.
Bake 5 minutes until golden. Remove from tins; place on baking sheet.
Fill with sausage mixture.
Bake 5 minutes until bubbly.
Makes 4 to 5 dozen.
Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper.
Lightly grease muffin tin and press 1 wrapper in each cup.
Spray lightly with vegetable oil. Bake wonton wrappers for 5 minutes until browning around edges or bubbles up.
Remove wrappers from tin and place on baking sheet. Fill with sausage mixture.
Bake 5 to 7 minutes at 350\u00b0 until bubbly or melted filling.
Makes 4 to 5 dozen.
Preheat oven to 350\u00b0.
Lightly grease mini muffin tins and press 1 wrapper in each cup.
Brush with oil.
Bake 5 minutes or until golden.
Cook sausage and crumble; blot dry.
Combine with cheeses, olives, red pepper and salad dressing.
Fill wrappers with sausage mixture.
Bake 5 minutes or until bubbly.
Makes 4 to 5 dozen.
Wrappers can be made a day ahead and I kept sausage mixture for a few days.
Cook sausage and drain. Mix sausage, cheese and Ranch dressing. Cut wonton wrappers in 1/4. Place wrapper in cupcake pan. Brush with oil. Bake empty at 350\u00b0 for approximately 5 minutes or until brown. Remove from oven. Fill shells with mixture. Place back in oven at 350\u00b0. Bake until bubbly. Serve hot.
Preheat oven to 350\u00b0.
Blot sausage dry and combine with remaining ingredients.
Lightly grease muffin tins and press one wrapper into each.
Bake 5 minutes or until golden.
Remove from tins and put on cookie sheet.
Add filling and bake 5 more minutes. Makes 4 or 5 dozen.
Preheat oven to 350\u00b0.
Blot sausage dry and combine with cheese, salad dressing mix, olives and red pepper.
Lightly grease mini-muffin tin and press 1 wrapper in each cup.
Brush with oil or spray with Pam.
Bake 5 minutes, until golden.
Remove from tins and place on baking sheet.
Fill with sausage mixture.
Bake 5 minutes, until hot.
Makes 4 to 5 dozen.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels and combine with cheeses, dressing, olives and pepper.
Lightly grease a muffin tin and press 1 wrapper in each cup.
Brush with oil. Bake 5 minutes until golden.
Remove from tins, placing on baking sheet.
Fill with sausage mixture.
Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towel and combine with cheeses, salad dressing, olives and red pepper. Lightly grease muffin pan (small or large size) and press 1 wrapper in each cup (if using egg roll wrappers, press 2 crossways).
Brush with oil.
Bake 5 minutes until golden. Remove from tins; place on baking sheet.
Fill with sausage mixture.
Bake 5 minutes until bubbly.
Makes 4 to 5 dozen. Delicious!
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels. Combine with cheeses, salad dressing and olives. Lightly grease or spray regular muffin tin and press 1 wonton wrapper in each cup. Brush with oil or spray.
Bake 5 minutes until golden brown. Remove from tins; place on baking sheet.
After all wraps are cooked, fill with sausage mixture.
Bake 5 minutes until bubbly. Makes 4 to 5 dozen.